Category: breakfast

A great mystery to me when I was growing up, was the fluffy pancake. What made it so puffy in the oven? Recently I tried experimenting to make a gluten free version of the fluffy pancake. I love the fluffy or German pancake because it’s one of those quick and easy breakfasts I can whip up on a weekend morning that feels special but doesn’t take too much time. Pair it with my mixed berry fruit salad (See below for recipe), powdered sugar and lemon juice or maple syrup for a delectable treat. If you are feeding a crowd, double the recipe and baked in a 9×13 pan. One pancake serves 2-4 people.

While researching how to make a gluten free version, all the websites recommended against using a flour substitute that DID NOT have xanthan gum. Since all my flour bends already have xanthan gum, I used Bob’s Red Mill’s gluten free oat flour, and it turned out delicious! My husband couldn’t tell it was gluten free, which is my quality control test. Another tip, is use a pre-heated baking dish or cast iron skillet for best results.

Summer time means an abundance of locally grown fresh fruit! Lately, we have been getting lots of peaches from our CSA (Community Supported Agriculture) share. Since I’m allergic to raw peaches (who knew that was a thing?!), I’ve been making a gluten free version of peach cobbler with oats and nuts. This is one of my favorite summer time breakfasts or desserts! Hope you enjoy!

Looking for a coffee cake recipe that tastes delicious, but contains no refined carbs and a fraction of the added sugars compared to traditional coffeecake? Look no further! This recipe is family tested and approved for flavor and texture (i.e., just as good as the “normal” stuff).

As a dietitian, I have three criteria for my recipes.

They need to taste good.

They need to be made of mostly “good for you” ingredients.

They need to be easy to make and contain easily available ingredients.

This coffee cake recipe is gluten free, “good for you,” and tastes just as good as traditional coffee cake. This recipe features whole grain oat flour, almond flour and coconut flour, a combination which is chock full of fiber, protein, and healthy fats, as well as vitamin E, magnesium and iron. Unlike a lot of gluten free replacements, this coffee cake is rich in flavor, texture and nutritional value!

Gluten Free Cinnamon Coffee Cake

Dry Ingredients

2 cups almond flour (not almond meal)**

1 cup gluten free oat flour (or grind oats* in a food processor until they turn into a fine powder)

Last Saturday, I really wanted a hot breakfast, but we were out of eggs! I remembered a wonderful dish my mom used to make with leftover corn sometimes during the summer, and decided to try making it with a few upgrades (i.e. more veggies!). I like this recipes because it’s quick, easy, healthy, gluten free, and delicious! Plus, I can’t think of a healthier way to sneak in some bacon. =)

Ingredients:

4-6 Slices of Bacon

1 small onion, diced

1 bell pepper (red, green or orange)

1 cup frozen corn (or fresh corn shaved off the cob)

handful of raw spinach

Shredded cheese for topping ( I used taco mix cheese)

Salt and pepper to taste

Directions:

Cook bacon until crispy, drain grease and pat bacon dry. Set aside.

Saute onion and pepper in a little olive oil, salt and pepper until translucent and slightly soft (About 10 minutes).

While onions and pepper are cooking, crumble bacon into bite size pieces.

Serving Suggestion: Served with roasted potatoes or fried eggs. I used peppers, onions and spinach, but you could throw in any other veggies you have on hand too, like asparagus zucchini. For a more filling meal and extra fiber, try adding 1 cup of rinsed black or pinto beans and top with salsa!

I love this recipe because it’s simple, easy and doesn’t require any expensive baking mixes or hard to find flours. It takes 5 minutes to prepare and is nutritious and delicious! Serve topped with powdered sugar, cinnamon and fresh berries!

Easy Gluten Free Crepes Recipe

(Makes 3-4 large crepes)

Crepe Ingredients:

2 oz Light Cream Cheese

2 Large Eggs

1/3 cup Gluten Free Oats

1/3 cup low fat milk

1/2 tsp Gluten Free Vanilla extract

Combine all ingredients in a food processor or blender (I made mine in my Ninja Bullet). Pour batter onto hot griddle prepared with non-stick cooking spray. When batter starts to bubble on the pan, flip crepes over. Leftover batter can be stored covered in the fridge for the next day.

This dish is perfect for crisp, cool mornings when you want something hot and nourishing for breakfast. I love oatmeal, but it often leaves me feeling hungry an hour after I eat it. This baked oatmeal provides all the deliciousness of oatmeal with extra protein from milk and eggs. Since this dish is already flavored with cinnamon and vanilla, and lightly sweetened with brown sugar, you can eat as is. I personally like to pour a little milk over top. Another option is to omit the brown sugar from the recipe and serve with maple syrup.

For extra protein and some healthy omega-3s, sprinkle a few chopped walnuts on top. Enjoy!

Pre-heat oven to 350 degrees. Spray 2 quart baking dish* with non-stick cooking spray. In a 2 quart baking dish, whisk together eggs, milk, vanilla, cinnamon, salt, and baking powder. Add the rest of the dry ingredients, mixing until combined. Bake uncovered at 350 for 35-45 minutes or until set in the middle. Serve warm with milk.

OPTIONAL STEP: Once oatmeal is set in the middle, turn oven on to broil. Melt 3 TB butter with 3TB brown sugar in microwave. Pour over baked oatmeal. Broil for 2-5 minutes until top is crispy and golden. Check oatmeal at least every minute. Keep you eyes on the oatmeal for this step as it is very easy to burn food on broil settings. =)

*Can also cook in a deep dish pie plate or loaf pan. Adjust baking time for pan depth. The shallower pans will take less time to bake.

I married a man who loves cinnamon rolls as much as I do. We both like cinnamon buns ALOT! Unfortunately, cinnamon buns are not conducive to making spur of the moment, and they are quite labor intensive. Most recipes that I have found involve scalding milk, letting the dough rise twice or overnight etc. Most of us don’t have that much time to devote to cinnamon rolls, no matter how delicious they are!

I found this recipe years ago, while perusing my aunt’s recipe collection. I don’t remember where the recipe came from originally, but it was similar to this one. I adapted the recipe over the years to fit my nutrition standards and taste buds. They are called biscuits because they are denser and drier than cinnamon rolls, but they are just as delicious! And way healthier than the store bought cinnamon rolls that come in a can!